Get ready to hear “wow!” when you put this platter down in front of your guests. Charring the eggplant like this might be the easiest and tastiest way to eat eggplant and it really lends itself to big flavours. Grab an extra loaf of crusty bread because you’ll want to sop up every last bit of this dish.
Ingredients
- 1 large eggplant
- 2 to 3 bunches (approximately 3 cups) herbs - such as parsley, cilantro, mint, tarragon, oregano, thyme
- 1 to 2 garlic cloves, chopped
- 1 lemon, for juice and zest
- Good olive oil
- Pepper
- Chilies, sliced (optional)
Preparation
In a food processor or blender, add your favourite mixed herbs, garlic, enough olive oil to purée the herbs (maybe 1/2 cup) and a good pinch of salt and pepper. Blend the herbs until puréed. Reserve.
Charring eggplant
Preheat your barbecue to high (or if you need to stay indoors, use the broiler.)
Wash the eggplant and place directly onto the grill, over high heat. Turn the eggplant occasionally as it chars. Once the entire outside of the eggplant is charred (you’re looking for black and cracking), remove from the grill and set aside on a plate to cool. The eggplant should be soft all the way through.
Once the eggplant has cooled to room temperature, peel off all of the charred skin. Place the eggplant onto a platter and sprinkle with a bit of salt and pepper, then drizzle with plenty of the herb vinaigrette. Zest some of the lemon onto the eggplant then cut the lemon in half and squeeze on some juice (you could also substitute your favourite vinegar in place of the lemon). Add a few slices of chili peppers.
Serve with chunks of good crusty bread as an appetizer or with a salad as a main course.
